The great thing about this dish is that the polenta can be prepared up to two days ahead of time, set to cool in the fridge, and then brought out just before you’re ready to grill for a quick and easy side. Serve with drizzled olive oil and Parmesan cheese. Spectacular!

I could grill soft-shell crabs every day. You’ve gotta grab them up while they’re in season! I like them in po’boys, I like them in salads, I like them dry-marinated—you name it. The simpler, the better, as long as they are fresh.